Cheesy Garlic Zucchini Steaks

There’s something deeply satisfying about taking a humble zucchini and transforming it into a dish that’s bursting with garlicky, cheesy goodness. My Cheesy Garlic Zucchini Steaks are exactly that—thick, juicy zucchini slices topped with a golden, bubbling layer of cheese and rich garlic butter. The moment you pull these out of the oven, the smell alone is enough to make your mouth water. They’re crisp, tender, and packed with flavor, making them a perfect side or even a main for lighter meals. If you love vegetables but want a way to jazz them up that feels indulgent and cozy, this is the recipe to try.

Cheesy Garlic Zucchini Steaks: Why This Recipe Works & Ingredients

• 2 large zucchini (about 1 pound each), sliced into 1-inch thick rounds
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herb blend (or a mix of basil, oregano, thyme)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

The reason this recipe hits all the right notes lies in the ingredients. Zucchini can be watery, so slicing thick steaks is key to maintaining a meaty bite after roasting. I use butter instead of just oil because it adds richness and helps carry the garlic flavor beautifully. The mix of sharp cheddar and Parmesan creates a deep, savory cheese crust—the cheddar brings melty creaminess, while Parmesan adds a sharper, nutty umami edge that makes every bite crave-worthy. The garlic is fresh and minced finely so it infuses the butter without overpowering the zucchini’s natural sweetness.

Cheesy Garlic Zucchini Steaks

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Satisfy your hunger with Cheesy Garlic Zucchini Steaks a tasty and easy dish that turns simple zucchini into a flavorful meal

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

2 large zucchini (about 1 pound each), sliced into 1-inch thick rounds

3 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 cup shredded sharp cheddar cheese

0.5 cup freshly grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried Italian herb blend (or a mix of basil, oregano, thyme)

Salt, to taste

Freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Slice the zucchini into 1-inch thick rounds. You want these slices to hold their shape through roasting without becoming mushy.

In a small bowl, combine the melted butter, minced garlic, olive oil, and dried Italian herbs. Stir to blend everything well.

Place the zucchini steaks on the baking sheet in a single layer. Brush the garlicky butter mixture generously on both sides of each zucchini slice. Sprinkle with salt and pepper to taste.

Roast the zucchini in the oven for about 12 minutes. They’ll soften a bit and start to release moisture.

Remove the tray from the oven, and carefully flip each zucchini steak over. Now sprinkle an even layer of cheddar and Parmesan cheese on top of each one.

Return the tray to the oven and bake for another 5–7 minutes until the cheese is completely melted and bubbling, turning a gorgeous golden brown.

Once done, remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped parsley for a fresh burst of color and flavor.

Serve warm as a side dish or a light vegetarian main.

Notes

Thick, juicy zucchini slices topped with a golden, bubbling layer of cheese and rich garlic butter. Crisp, tender, and packed with garlicky, cheesy flavor, perfect as a side or light vegetarian main dish.

Cheesy Garlic Zucchini Steaks: Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Slice the zucchini into 1-inch thick rounds. You want these slices to hold their shape through roasting without becoming mushy.
3. In a small bowl, combine the melted butter, minced garlic, olive oil, and dried Italian herbs. Stir to blend everything well.
4. Place the zucchini steaks on the baking sheet in a single layer. Brush the garlicky butter mixture generously on both sides of each zucchini slice. Sprinkle with salt and pepper to taste.
5. Roast the zucchini in the oven for about 12 minutes. They’ll soften a bit and start to release moisture.
6. Remove the tray from the oven, and carefully flip each zucchini steak over. Now sprinkle an even layer of cheddar and Parmesan cheese on top of each one.
7. Return the tray to the oven and bake for another 5–7 minutes until the cheese is completely melted and bubbling, turning a gorgeous golden brown.
8. Once done, remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped parsley for a fresh burst of color and flavor.
9. Serve warm as a side dish or a light vegetarian main.

At the cheese melting stage, you might notice some bubbling and slight browning—don’t worry, that’s exactly what you want! If the cheese looks too runny at first, giving it a minute or two extra in the oven usually fixes that texture.

Cheesy Garlic Zucchini Steaks: Tips for Success

• Use thick slices: Cutting your zucchini too thin means they’ll dry out or get too soft during roasting.
• Don’t skip the resting time: Letting the zucchini cool slightly before serving allows the cheese to set a bit, making it easier to eat.
• Brush generously with garlic butter: This step infuses flavor deeply and prevents the zucchini from drying out in the oven.
• Opt for sharp cheddar: Mild cheddar just doesn’t have the punch you want in this dish. Sharp cheddar adds that tangy contrast.
• Watch your oven carefully: Cheese can change from perfect golden brown to burnt in just 30 seconds, so stay close during the final melt.

Cheesy Garlic Zucchini Steaks: Storage & Reheating

If you find yourself with leftovers (which I doubt will last long), store them in an airtight container in the fridge for up to 3 days. To reheat, the best way is to pop them back into a preheated oven at 375°F (190°C) for about 8–10 minutes. This keeps the zucchini tender and the cheese crisped up again without turning soggy like a microwave would. You can also reheat them in a hot skillet for a few minutes on each side if you want to keep that slightly crispy cheesy crust.

Cheesy Garlic Zucchini Steaks: FAQ

Can I use other types of squash for this recipe?

Absolutely! Yellow summer squash or even thicker slices of eggplant can work well as a substitute. The texture will vary slightly but the cheesy garlic topping still shines.

Is this recipe gluten-free?

Yes! All the ingredients here are naturally gluten-free, making Cheesy Garlic Zucchini Steaks safe for most gluten-free diets.

Can I make this recipe vegan or dairy-free?

Feel free to swap the butter for a plant-based margarine and use vegan cheese shreds. The garlic and herbs still make the dish incredibly flavorful even without dairy.

Why do you use both butter and olive oil?

The butter brings richness and helps the garlic melt into the zucchini, while olive oil prevents butter from burning too fast and adds a fruity balance.

What’s the best way to choose zucchini for the steaks?

Look for firm zucchini with shiny skin and no soft spots. Larger zucchinis work better because they can be sliced thickly without falling apart.

Nutritional Information

This recipe serves approximately 4. Each serving contains an estimated:

• Calories: 190
• Fat: 15g (mostly from butter and cheese)
• Protein: 8g
• Carbohydrates: 7g
• Fiber: 2g
• Sugar: 4g (natural from zucchini)

These values are rough estimates and can vary based on specific brands and amounts used.

Cheesy Garlic Zucchini Steaks: Final Thoughts

I can’t tell you how many times this recipe has been my go-to when I want a quick, comforting veggie dish that feels like a treat. It hits all those satisfying notes—the crunch of roasted zucchini, the richness of garlicky butter, and that irresistible cheesy top. If you make it, I hope you find yourself sneaking bites straight from the tray like I do. Please drop a comment below to share your twists or just to tell me how much you enjoyed it. I love hearing from fellow food lovers!